A practical greens preserve made by briefly boiling and draining fresh spinach before storing it in sterile jars. It can be used in soups, börek fillings, and olive-oil dishes even out of season.
Blanch the cleaned spinach in salted boiling water for one or two minutes, then drain.
Gently squeeze the blanched spinach with your hands to remove excess water and pack it into sterilized jars.
Close the lids of the jars and sterilize them by boiling in a pot of water for twelve minutes.
Let the jars cool completely and store them in a cool, dark place.
Important: Don't blanch the spinach for too long, as overcooking will spoil its color and texture. Jars must always be sterilized in boiling water. Refrigerate the preserve after opening and consume soon.
Gently squeezing out the excess water from the blanched spinach by hand before packing it into the jar gives the preserve a thicker consistency.
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